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Sea cucumber intestines or salted sea cucumber intestines. Made from a by-product of dried sea cucumber production. The abdomen of the sea cucumber is cut open with a small knife and the intestines are removed. A hernia tool (a small hook) and chopsticks are also used. The intestines are squeezed by hand to remove the contents, washed with water, drained, and then 20-30% salt is added. Leave for a few days, drain, and pack into barrels, bottles, bamboo tubes, etc. The best ones are about one week after production, and if left for longer than that, they will darken and lose flavor. At room temperature, the maximum is three weeks, even in winter. The best intestines are long and pale in color. Those made in winter are especially delicious. Chop the intestines into appropriate pieces and eat them as is or with a quail's egg dropped in them as a sake snack. Konowatazake, which is also delicious, is also delicious when added to hot sake. It is made in Okayama Prefecture, Aichi Prefecture, Hokkaido, and other areas.

During the Edo period, the konowata of Mikawa (Aichi Prefecture) was one of the "Three Delicacies of Japan" that was enjoyed along with the "karasumi" of Nagasaki Prefecture and the "uni" of Echizen (Fukui Prefecture). Even today, in Aichi Prefecture, the main purpose of producing konowata is to cut open the abdomen of the sea cucumber and carefully remove the intestines.

[Kaneda Hisashi]

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

ナマコの腸またはその塩辛。いりこ（干しなまこ）製造の際の副産物を利用する。ナマコの腹部を小刀で切り開き、腸を取り出す。この際、脱腸器（小さなかぎ）や箸(はし)なども使う。腸は手でしごき内容物を除き、水洗(すいせん)、水切り後、20～30％の食塩を加え、数日置き、水切りし、樽(たる)や瓶、竹筒などに詰める。製造後1週間程度のものがうまく、それ以上たつと黒みを帯び味も落ちる。常温では冬期でも3週間が限度。長い腸で色の淡いものが良品。とくに冬つくったものが美味。適当に腸を刻み、そのまま、またはウズラの卵を落として酒の肴(さかな)にする。また熱燗(あつかん)の酒に入れたこのわた酒もうまい。岡山県、愛知県、北海道などでつくられる。

　江戸時代、三河（愛知県）のこのわたは、長崎県の「からすみ」、越前(えちぜん)（福井県）の「うに」とともに「天下の三珍」として賞味された。現在でも愛知県下ではこのわた製造を主目的とし、ナマコの腹を切り、腸をていねいに取り出す方法が行われている。

［金田尚志］

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